Name: Teardrop tomato salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram asparagus, trimmed, halved; 250 gram cherry tomatoes, halved; 500 gram yellow teardrop tomatoes, halved; 100 gram rocket leaves; 2 avocados (400g), sliced thickly; 1/3 cup finely shredded fresh basil; Dressing; 1/3 cup (80ml) olive oil; 1 tablespoon white vinegar; 1 tablespoon basil pesto; 1 clove garlic, crushed

Ingredients

500 gram asparagus, trimmed, halved

250 gram cherry tomatoes, halved

500 gram yellow teardrop tomatoes, halved

100 gram rocket leaves

2 avocados (400g), sliced thickly

1/3 cup finely shredded fresh basil

Dressing

1/3 cup (80ml) olive oil

1 tablespoon white vinegar

1 tablespoon basil pesto

1 clove garlic, crushed

Method

1.Boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain.

2.Make dressing. Place ingredients in screw-top jar; shake well.

3.Place asparagus in large bowl with tomatoes, rocket, avocado, basil and dressing; toss gently to combine.

Asparagus can be prepared in advance and refrigerated, covered, until just before assembling salad. Any type of pesto can be used in the dressing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy